Recipe(tried): Luscious Linguine Limone with Shrimp and Chicken

We tried this for dinner last night and we are in love!

I wanted to try something different, and this was so lively and refreshing, I know we will be having it again soon. I prepped the vegetables and chicken while the water came to a boil for the pasta. My kids had already shelled the shrimp, which came already deveined (how good is that?!), and while the pasta cooked, I made the sauce. Buon appetito!

Carolyn!

p.s. served this with a greek salad from the deli, and angel food cake with strawberries and ice cream for dessert...yum!

LUSCIOUS LINGUINE LIMONE WITH SHRIMP AND CHICKEN

2 boneless skinless chicken breasts
3/4 to 1 lb. of shrimp, deveined and rinsed
2 Tbsp. flour, lotsa pepper, sprinkle of salt, sprinkle of mixed Italian herbs
1 1/2 Tbsp. olive oil
1/4 cup finely chopped green onions
1/2 cup dry white wine
juice and peel of 1 1/2 fresh lemons
1/4 cup chopped fresh parsley
3 minced cloves of garlic
2 pats of butter
Package of linguine, cooked per package directions
freshly grated parmesan cheese

Cut chicken into bite-size pieces and sprinkle with salt, pepper, flour and herbs. Heat 1 TBSP oil in a nonstick skillet over high heat. Cook chicken until brown and cooked through, about 4 minutes per side.

Add shrimp and saute until they change colour. Transfer chicken and shrimp to plate and keep warm.

Pour wine into pan, scraping up browned bits from pan. Add lemon juice, peel, garlic and parsley. Bring liquid mixture up to a simmer, add pats of butter.

Return chicken and shrimp to skillet and simmer in sauce until heated through turning to coat.

Pour over cooked linguine in a large serving dish.

Serve with grated parmesan, guests can add to taste.